Southwest Pork Tacos Perfected
From coast to coast, every region of the country has its own tasty take on serving up their favorite pork chop dishes. This go-to protein is a versatile canvas for a wide range of mouthwatering flavors and techniques to drive taste buds wild. For a sautéed, sweet and spicy dinner-time solution, take inspiration from some of the best regional secrets for preparing pork tacos. Down south, they favor fried pork chops wrapped in a soft, puffy shell. In Kansas City, the preference is to stuff the grilled pork chop in a hard shell after smothering it in a tangy BBQ sauce. As for the Southwest, Honey and Spice Sauteed Pork Hand Tacos are a scrumptious favorite that's easy to prepare and even easier to devour.This fuss-free recipe can be prepared in a variety of ways; create sizzling pork chops in a skillet or hot off the grill - the perfect excuse to get a head start on grilling season. To kick things up even more, try a rice pilaf dish on the side. Chop up some cilantro to stir into the rice for an added layer of flavor. To ensure your pork tacos are juicy and tender, cook your chops to an internal temperature of 145 degrees F with a 3-minute rest. Be sure to use a digital cooking thermometer to get the most delicious results. What's your favorite regional pork recipe? Share your recipes and discover others from across the country on Pork Social at www.PorkBeinspired.com/porksocial. Honey and Spice Sautéed Pork Hand TacosPrep time: 15-20 minutesCook time: 5 minutesYield: 4 servings, 2 tacos each1 pound thinly-cut boneless chops (1/2-inch thick), cut into strips1 tablespoon honey1 tablespoon olive oil1 teaspoon lemon juice1 teaspoon soy sauce1/2 teaspoon ground chipotle pepper (smoked or plain paprika can be used as an alternative) 8 small corn tortillas, warmed1 cup shredded romaine lettuce1 cup pico de gallo*Sour cream or crema to tasteIn a medium sized bowl combine the honey, olive oil, lemon juice, soy sauce and ground chipotle pepper and whisk to combine. Add the sliced pork to the marinade and let it sit for 15 minutes. Heat a skillet over high heat. Add the slices of pork to the skillet and cook for 1-2 minutes on each side, flipping with tongs in the middle of the cooking process. Once cooked, remove the pork to a plate and reserve. Arrange 8 corn tortillas on a platter. Sprinkle each with equal amounts of shredded lettuce and pico de gallo. Arrange a few pieces of pork on top of each taco, and top with sour cream or crema if desired. * You can find prepared pico de gallo, typically a combination of onions, chiles, tomatoes, lime juice and cilantro, in the refrigerated section of the produce department in most major supermarkets.